Search thousands of recipes reviewed by home cooks like you.

Bistro Veal Burgers

Bistro Veal Burgers

  • Prep

  • Cook

  • Ready In

Theresa Rezentes

These burgers use veal for tender, non-greasy burgers that taste like they're from a bistro! You will be amazed at how easy and tasty they are; perfect for a special cookout.

Ingredients {{adjustedServings}} servings

Serving size has been adjusted!

Original recipe yields 4 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 352 kcal
  • 18%
  • Fat:
  • 14.8 g
  • 23%
  • Carbs:
  • 26.8g
  • 9%
  • Protein:
  • 26.5 g
  • 53%
  • Cholesterol:
  • 132 mg
  • 44%
  • Sodium:
  • 555 mg
  • 22%

Based on a 2,000 calorie diet

Directions

  1. Place torn bread into a bowl and sprinkle with milk and Worcestershire sauce. Mix in egg until combined. Season with basil, rosemary, and pepper. Mix in veal until evenly mixed. Shape veal mixture into four patties.
  2. Preheat a grill for medium heat.
  3. Lightly oil the hot grill. Grill veal burgers to desired degree of doneness, about 5 minutes per side for medium. Place a slice of cheese on each burger, and allow to melt for about 1 minute before serving on buns.
Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

Gabsmom
49
7/16/2008

I'm giving this one 4 stars b/c I thought it might be a little bland. Here are the changes I made: I sauteed 2 tbsp chopped garlic in olive oil, then 1 small onion and 1/2 lb of shitake mushrooms for about 5 minutes. Then I tossed it into the food processor and chopped it small and added it to the veal mix. I thought it gave depth that might have been missing. Served on whole wheat rolls with melted brie. My husband and I loved these!

Craig630
14
12/2/2010

I ended up not having and rosemary around when I made these burgers so I replaced it with chives. I served them with a Garden Salad with Mustard Greens (regular salad, I just replaced half the lettuce with the greens,) stuffed clams & a Pinot Noir I had laying around. Maybe it was the burgers, maybe it was the company, maybe it was because they were grilled on a cold November day in New England, but these burgers were great. I will make these again and highly suggest this recipe to others.

CarolynLovesSonny
10
3/22/2011

These were fantastic. Didn't change a thing. Served on sourdough toast. Yum!